We love to shout about our customers, and this month we wanted to showcase a couple of different deals to demonstrate our versatility. Take a look at some of the catering deals crossing our desks this month.
catering
The Singh family have enjoyed success as a multi-site operator, occupying sites in Lincoln city centre and its surrounding towns and villages, including Bourne, Bardney and Sleaford. The latest chapter has seen the thriving business take a different direction, settling down to trade from two fixed locations; their popular Sleaford takeaway and restaurant, and a brand new site in Heckington.
The NFFF is dedicated to raising standards within the industry through offering training at their Academy based near Leeds, in addition to self- study qualifications and the NFFF Quality Award – a scheme rewarding shops that provide top quality fish and chips. Join us for a catch up Media Coordinator, Robert Norris, to discuss member benefits, equipment finance and what’s in store for the fish and chip industry in 2018.
Based in Chapel-en-le-Frith in the heart of the Peak District, Mac Burnham Traditional Butchers is a popular and renowned supplier of locally-sourced meats and quality handmade delicacies. The traditional butchers shop stocks a range of meats, pastries and pies. The nine-year-established family business is owned and run by Mac Burnham, an experienced butcher and featured guest on foody TV favourites, Secret Supper Club and There’s No Taste Like Home. Mac also supplies and delivers meats and speciality pies and pastries to his growing client base of pubs, hotels, restaurants and delicatessens in the High Peak.
Hospitality venues are showing resilience amongst reports of rising inflation and increasing running costs with property specialist, Cushman and Wakefield, predicting the opening of around 3000 new restaurants and cafes in the UK in the two years to the end of 2018. Aside from the continued growth of large restaurant franchises, this momentum has also been recognised on a smaller scale, with successful independent restaurants, bars and diners expanding to their second, third and fourth sites and beyond.
Established back in 2005, Britannia Fish Bar has been a popular establishment on Dartford Road for many years. With plenty of passing trade from the main road, a surrounding residential area and many dedicated regular customers, business is thriving for the busy chip shop. With food quality at the core of the successful business, Yusef and Kanil decided it was time to upgrade their ageing frying range. Britannia Fish Bar was kitted out with a brand new Hewigo high-efficiency range, complete with new frying pans, a fan-heated chip box and a full length heated top display with a servery counter.
Proprieter, Kim Somal, had a vision to open a contemporary new chip shop and takeaway in the Pennywell area. In early 2016, she secured a premises on the busy residential Hylton Road, and with local knowledge and a business-oriented family behind her, Nemo’s was born. Kim approached Johnson Reed, as the UK’s most-trusted chip shop finance company, to explore the finance options for the equipment purchases and shop renovation.
Leicestershire-based patisserie producer, all about desserts, has a simple mission statement: to provide the best product at the right price, on time. Run by husband-and-wife, Craig and Clare Barton, the business specialises in patisserie; desserts, tarts, bakes, cakes and afternoon tea pastries. Earlier this year, the operation moved into a premises with the intention of increasing manufacturing capability. The facility has been kitted out with a cold room, allowing Craig to branch out further into chilled and frozen desserts to attract new clients and opportunities.
Established in 2004, the Nationwide Caterers Association is the only designated association for for mobile caterers and street food traders in the UK. We chat to NCASS Copywriter, Charlotte Vile, about the multitude of member benefits, flexible finance options and how you can get involved.
When making a new purchase for your commercial kitchen, it can be incredibly easy to focus on the cost of the equipment and let the running expenses take a backseat. Electricity, gas and water can all be expensive extras, so it’s important to remember to take these into consideration and budget for them accordingly. It’s estimated that, on average, restaurants use around 2.5 times more energy per square foot than other commercial buildings. You wouldn’t want to part with cash for your new equipment to find out you can’t afford to run it!